Antarctic Bananaberry Cake with Strawberry Sauce
Antarctic Bananaberry Cake with Strawberry Sauce
Directions
- Cut cake into ¼" thick slices. Arrange enough slices in bottom of 9" diameter springform pan with 2¾-inch-high sides to just cover bottom, fitting tightly.
- Cook preserves and orange juice in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes.
- Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Arrange more cake slices over to just cover preserves. Spread remaining preserves mixture over cake. Freeze 10 minutes.
- Spoon yogurt over cake; smooth top. Cover and freeze overnight. purée thawed berries in processor.
- Cover and refrigerate until cold.
- Release pan sides from cake. Place banana slices around cake edge. Mound strawberries in center.
- Serve cake with sauce.
Ingredients
- 3 large banana(s), peeled, cut diagonally into 1/2" slices
- 1/4 Cup(s). orange juice
- 12 oz. pound cake
- 1 Cup(s). preserves, strawberry
- 2 Cup(s). strawberries, fresh, as desired
- 2 pint(s). yogurt, banana-strawberry
